featured in “PopCo” by Alice Butler (via Angelina): Ingredients: 2 oz ground almonds 6 oz self-raising flour 2 tsp baking powder 4 oz light muscovado sugar 150 ml corn oil 200–250 ml soy milk zest of 2 unwaxed lemons juice of 2 lemons 1 tbsp orange flower water … not sure what this is 1 [...]
During an AmeriCorps icebreaker, I matched my desire to learn vegan baking with someone who knew how. Who say’s icebreakers are worthless (well, I sometimes do). I got the following two tips: Egg Substitute: Use an amount of water equal to an egg (maybe ~1/4 cup) and mix in tablespoon of ground flax-seed Best Oil: Coconut [...]
.!. The cafe down the corner from my house makes the best brownies and I’ve been wanting this recipe ever since they opened. My friends have been quietly debating whether it was corn syrup or condensed milk that makes them so good. I made an oft-hand remark about it today and the counter-girl went back [...]
.!. .!. Dandy’s recipe: 8 medium tomatoes, stewed 1 jalapeno 4 green onion, chopped 1/4 bunch of cilantro, chopped 2 garlic cloves In large sauce pan, stew tomatoes and jalepeno. Remove stem from jalapeno. Put into blender or food processor. Add garlic. Pour into pan. Add 4 green onions and cilantro. Simmer for 15 minutes. [...]
When pan-frying or oven-frying potatoes, put on salt at the end. Salt will draw out moisture during cooking and keep the potatoes from crisping. - from Eric Martin while he was cooking delicious breakfast-potatoes.
After writing my last post about salsa, it made me think that grating green apple and green papaya together, along with a hint of lemon juice, would be good. Maybe sunflower seeds too, or almonds (pine nuts?)
One of my favorite haunts in Boston is Delux in the South End—mostly because a successive series of my friends have worked there. One of their best dishes is the Quesadillas, which are made so in part by the salsa. I’ve been working to deconstruct it, so this is what I think is in it: (this [...]
1–1/2 c. corn meal 1 c. flour 1 tsp. baking soda 1 tsp. baking powder 2 eggs (optional: separate and beat egg white until stiff) 1/3 c. oil 2 c. milk ~1–2 tsp. vinegar via Rebecca
1 cup flour (I’ve been using white whole wheat) 1 egg ~2tbps cool water Mix flour and egg, adding water until flour is just moistened and sticks together Let rest for 5 minutes Knead the dough for 2 minutes. Or you can do it for 10 minutes; more kneading means better developed gluten and a “smoother” [...]
I got my first harvest from the community garden today. Truthfully I’ve been eating cherry tomatoes off the vine for the past two weeks but this zuchini was my first take-home meal. Only half the zuchini ever made it into a hot saucepan with a little extra virgin olive oil; I just kept munching away [...]
